A cake in 1 minute?
Feel like a piece of cake, but don’t have the time to make one? Here is a recipe that can cure that time problem, and give you a yummy cake to eat.
This little cake is cooked in a microwave.! I know, a microwave! I don’t often use a microwave, more to heat plates, or defrost the dogs meat. Well now, for the purpose of my cake cravings, I surrender to technology and the power of the microwave!
Molly's 1 Minute Cake
- 1/4 cup self raising flour + 1 tablespoon self raising flour
- 1 egg
- 1 tablespoon milk
- 1 tablespoon oil
- 3 teaspoons coconut sugar
- ground cinnamon to taste – extra pinch of baking powder
- Beat the egg, add the remaining ingredients and mix well
- Pour into a small ceramic dish.
- Cook in microwave on high for 1 minute. Depending on the power of your microwave you may need another 10 or 15 seconds. The beauty of microwave cooking is that you can just add the extra time depending on how your cake turns out. If there are moist bits on the top, just put in for the extra time.
- Turn out onto a wire rack to cool
Sometimes I add the following ingredients;
- 1 tablespoon sultanas
- 2 tablespoon slivered almonds
- 1 tablespoon shredded coconut
- 1 tablespoon preserved ginger
- 1/2 teaspoon ground cardamon powder
When I add these ingredients, I only use 2 teaspoons of the coconut sugar. I beat the egg, then add the milk and oil, then the sultanas, ginger and coconut. I like to let it sit for a minute or two, to let the liquid soften the dried fruits a bit. Then add the rest of the ingredients. This will become a very stiff mixture, so just spoon it into your dish, and smooth it out. It will need to cook on high for 1 minute 50 seconds, again depends on your microwave power. Of course, you can add many other ingredients, cocoa powder and orange zest together are delicious. If you are going to add a dry product like cocoa powder or almond meal, take out the 1 tablespoon of SR flour and add the dry substitutes. If you are gluten free you can purchase gluten free flours from the supermarket and make with the same quantities listed. I usually use almond or rice milk, as we don’t use cow milk at home.